Sweet and Sour Pork

 

By
November 26, 2018

 

Sauce

QuantityMeasureIngredient
1/3cupwater
1/4cupketchup
1/4cupshaoxing wine (or cidar vinegar)
2tbswhite sugar
2tbsbrown sugar
1 1/2tsppotato flour (to thicken)
1/4tspsalt
1/2tspsesame oil
1tspfive-spice powder

Marinade (Optional)

QuantityMeasureIngredient
1tbslight soy sauce
1tbsoyster sauce
2tbsshaoxing wine
1tbsgarlic
1tbsginger
1wholeegg, beaten
1tspfive-spice powder (optional)

Stir Fry

QuantityMeasureIngredient
1/2kgpork shoulder
1/2wholecapsicum
1/4wholepineapple
1tbsgarlic
1tbsginger
1wholeonion, cut into segments
1/2wholecarrot
3stemsshallot

Instructions

  • Marinate the pork for at least 15 minutes.

  • Prepare the sweet and sour sauce by whisking all the ingredients together and then set aside.

  • Cut all the vegetables and have them ready.

  • Prepare a paper towel lined wire rack.

  • Add 3 cm of oil to a heavy bottomed pot and heat to 170 C.

  • Prepare the batter.

  • Fry the pork by coating each piece in batter and adding to the pre-heated oil. Fry until each piece is golden brown and then transfer to the prepared rack.

  • Fry the vegetables until bright in color and just barely cooked and transfer them to the prepared rack.

  • Coat the battered pork with the marinade and vegetables and serve quickly before it all turns to mush.


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